Dill Pickle Dip


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Dill Pickle Dip Recipe

Do you love pickles? If so, then this Dill Pickle Dip is especially for you. A couple years ago, I was chatting with my friend Rebecca and she told me that she had a recipe for me to try.

She prefaced that with the question, “Do you like pickles?” Well, yes. As a matter of fact, I do like pickles. I’m not sure I would have called myself a serious pickle fan before tasting this dip, but clearly I have become one. Rebecca’s Dill Pickle Dip is for serious pickle lovers.

I like this dip so much, it has replaced the usual ranch dip for our afternoon snacking. I’ve dipped hundreds of carrot sticks into this deliciousness over the past couple of years and I like it just as much now as I did the first time I made it.

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I serve this with crackers, carrots, chips, and pretzels. Dill Pickle Dip is fantastic on bagels and burgers as well!

Sriracha Tomato and Onion Dip is one of the most irresistible dips I have ever tasted. The spicy hot sauce and chile powder are balanced by the coolness of the tomatoes and sour cream.

Dill Pickle Dip Recipe

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Dill Pickle Dip

Recipe barely adapted from and with thanks to Foodie with Family


  • 1 8 ounce package cream cheese softened
  • 1 1/2 cups chopped dill pickles I use 10-12 baby dills
  • 1/4 cup finely diced sweet yellow onion
  • 1/4 cup pickle juice use less for a thicker dip
  • 1 teaspoon dried dill weed
  • 1/4 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper adjust to taste


  • Place the softened cream cheese, pickles, and onion in a mixing bowl.* Press the pickles into the cheese with a wooden spoon until the cream cheese is soft enough to stir. Add all remaining ingredients and stir until evenly distributed. Cover with a lid and chill for at least an hour before serving. The dip will keep nicely in the refrigerator for at least a week. Enjoy!


If you are impatient, like I tend to be upon occasion, you can toss everything into the mixer for a couple minutes instead of mixing it by hand. Of course, then you'll have a couple extra dishes to wash. If that doesn't bother you, take the easiest method possible.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
{originally published 1/10/14 – notes and photos updated 10/8/15}

ONE YEAR AGO: Pumpkin Spice Baked Oatmeal
TWO YEARS AGO: Classic Corn Pudding {made from scratch}
THREE YEARS AGO: Vanilla Bean Whipped Honey Butter
FOUR YEARS AGO: Chocolate Covered Kiwi Popsicles

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Bea Long says

    Thanks, I have been making almost the identical recipe for such a long time. I put it on my panini, sandwiches, etc . never thought about it as a dip so kudos to you. I am from Louisiana so the pickles and olives are a biggie. This is a strong recipe for a dip!

  2. S. Erickson says

    Just got done making this . . . After a taste or two (?), and with great strength, I was able to put almost 3/4 of the dip in the fridge to chill per the instructions!!! I used a small shallot (what I had on hand) instead of the yellow onion and added a few tbs of sour cream to thin it out. You know, it's been in the fridge for over ten minutes, maybe I should go check it again! Thanks for the great recipe.

    • Mary says

      You certainly could do that. However, you will miss out on the little chunks of pickle in the dip. You'd have to play with the amounts/portions and find what works best for your tastes.

  3. Will says

    My granddaughters were to be here yesterday afternoon, and always want an after school snack. Since they really like ranch dip, I figured this would be a winner. It was! I almost didn't get to take a photo!